Green Apple Pâte de Fruit
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Ingredients
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Unit of Measurement
- 30 g PreGel Fibraplus - Fiber Base Texturizer - 302032 1.1oz
- 150 g PreGel Green Apple Fortefrutto® - 45172 5.3oz
- 150 g glucose 5.3oz
- 1100 g sugar 38.8oz
- 25 g yellow pectin 0.9oz
- 6 g tartaric acid solution 0.2oz
Method of Preparation
- Combine the water, glucose and 1000g (35.2oz) of the sugar in a pot on the stove.
- Mix PreGel Fibraplus (Fiber Base Texturizer) - 302032, 100g (3.52oz) of sugar and yellow pectin in a bowl.
- When the mix in the pot is warm, slowly add the dry mix while constantly whisking.
- Cook to 106°C/223°F.
- Remove from heat and whisk in PreGel Green Apple Fortefrutto®.
- Return to heat and bring back to 106°C/223°F.
- Remove from heat, add tartaric acid and pour into frame or molds.
- Allow to set overnight before cutting/unmolding.
- Toss in granulated sugar.